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Butter Pecan Praline Poke Cake: A Southern Comfort Classic

A close-up slice of butter pecan praline poke cake showing moist cake, caramel drizzle, whipped topping, and chopped pecans.
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Create this rich, buttery Butter Pecan Praline Poke Cake. This indulgent dessert features a moist cake soaked in sweet praline sauce and topped with whipped cream and crunchy pecans, perfect for holidays or potlucks.

Ingredients

Scale
  • 1 box butter pecan cake mix
  • Ingredients required by cake mix box (usually eggs, oil, water/milk)
  • 1 cup heavy cream
  • 1 cup butter
  • 1 cup packed brown sugar
  • 1 cup chopped pecans, toasted
  • 1 can (14 oz) sweetened condensed milk
  • 8 oz cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 container (8 oz) whipped topping, thawed

Instructions

  1. Prepare and bake the butter pecan cake mix according to the package directions, using the specified liquid and fat amounts, in a 9×13 inch baking pan. Bake until a toothpick inserted in the center comes out clean.
  2. While the cake is still warm, use the handle of a wooden spoon or a fork to poke holes evenly across the entire surface of the cake. Make the holes deep but do not poke through the bottom.
  3. Prepare the praline poke filling: In a saucepan, combine the butter, brown sugar, and sweetened condensed milk. Heat over medium heat, stirring constantly until the mixture boils. Boil for exactly one minute, stirring constantly. Remove from heat immediately.
  4. Slowly pour the warm praline filling over the poked cake, allowing the sauce to soak into the holes. Let the cake cool completely to room temperature.
  5. Prepare the cream layer: In a medium bowl, beat the softened cream cheese with the vanilla extract until smooth. Gently fold in the thawed whipped topping until just combined.
  6. Spread the cream layer evenly over the cooled, soaked cake.
  7. Prepare the topping: Sprinkle the toasted, chopped pecans over the cream layer. If desired, drizzle with a small amount of extra caramel sauce.
  8. Chill the cake for at least two hours before slicing and serving. This allows the layers to set and the flavors to meld.

Notes

  • For an extra rich flavor, substitute the liquid called for on the cake mix box with whole milk.
  • Toast your pecans lightly in a dry skillet over medium heat for 3-5 minutes until fragrant before chopping and using them.
  • This is an excellent make ahead potluck dessert; it tastes best when chilled for several hours.
  • If you prefer a thicker praline sauce, boil the mixture for an additional 30 seconds, watching carefully to prevent burning.

Nutrition

Find it online: https://www.unfoldrecipes.com/butter-pecan-praline-poke-cake/